Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants
Authorized Users Only
2011
Authors
Žilić, Slađana
Dodig, Dejan

Hadži-Tašković-Šukalović, Vesna
Maksimović, Vuk

Maksimović, Milan
Basić, Zorica
Article (Published version)

Metadata
Show full item recordAbstract
In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe(3+). Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had th...e highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.
Keywords:
Cereals / Phenolics / Lipid soluble antioxidants / antioxidant activitySource:
Journal of Cereal Science, 2011, 54, 3, 417-424Publisher:
- Academic Press Ltd- Elsevier Science Ltd, London
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
- The membranes as sites of interaction between the intracellular and apoplastic environments: studies of the bioenergetics and signaling using biophysical and biochemical techniques. (RS-173040)
DOI: 10.1016/j.jcs.2011.08.006
ISSN: 0733-5210
WoS: 000298218500021
Scopus: 2-s2.0-81455141345
Collections
Institution/Community
MRIZPTY - JOUR AU - Žilić, Slađana AU - Dodig, Dejan AU - Hadži-Tašković-Šukalović, Vesna AU - Maksimović, Vuk AU - Maksimović, Milan AU - Basić, Zorica PY - 2011 UR - http://rik.mrizp.rs/handle/123456789/400 AB - In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe(3+). Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered. PB - Academic Press Ltd- Elsevier Science Ltd, London T2 - Journal of Cereal Science T1 - Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants VL - 54 IS - 3 SP - 417 EP - 424 DO - 10.1016/j.jcs.2011.08.006 UR - conv_798 ER -
@article{ author = "Žilić, Slađana and Dodig, Dejan and Hadži-Tašković-Šukalović, Vesna and Maksimović, Vuk and Maksimović, Milan and Basić, Zorica", year = "2011", abstract = "In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe(3+). Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.", publisher = "Academic Press Ltd- Elsevier Science Ltd, London", journal = "Journal of Cereal Science", title = "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants", volume = "54", number = "3", pages = "417-424", doi = "10.1016/j.jcs.2011.08.006", url = "conv_798" }
Žilić, S., Dodig, D., Hadži-Tašković-Šukalović, V., Maksimović, V., Maksimović, M.,& Basić, Z.. (2011). Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science Academic Press Ltd- Elsevier Science Ltd, London., 54(3), 417-424. https://doi.org/10.1016/j.jcs.2011.08.006 conv_798
Žilić S, Dodig D, Hadži-Tašković-Šukalović V, Maksimović V, Maksimović M, Basić Z. Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science. 2011;54(3):417-424. doi:10.1016/j.jcs.2011.08.006 conv_798 .
Žilić, Slađana, Dodig, Dejan, Hadži-Tašković-Šukalović, Vesna, Maksimović, Vuk, Maksimović, Milan, Basić, Zorica, "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants" in Journal of Cereal Science, 54, no. 3 (2011):417-424, https://doi.org/10.1016/j.jcs.2011.08.006 ., conv_798 .